Tome fraîche

Tome fraîche is a type of cheese originating from France. It is a fresh, unaged cheese, known for its soft texture and mild flavor.

History

The history of tome fraîche dates back to ancient times. It is believed to have been first produced in the Alps region of France, where dairy farming has been a significant part of the local economy for centuries.

Production

Tome fraîche is made from cow's milk. The milk is heated and rennet is added to cause coagulation. The curds are then cut, stirred, and heated before being placed in a mold to shape the cheese. The cheese is then salted and left to drain for a short period, typically less than a week. This short aging period is what gives tome fraîche its characteristic fresh, mild flavor.

Characteristics

Tome fraîche has a soft, creamy texture and a mild, slightly tangy flavor. It is typically white in color, although this can vary depending on the diet of the cows whose milk is used to make the cheese. The cheese is often used in cooking, as it melts well and can add a creamy texture to dishes.

Culinary Uses

Tome fraîche is a versatile cheese that can be used in a variety of dishes. It is often used in traditional French recipes, such as tartiflette, a dish made with potatoes, onions, lardons, and tome fraîche. The cheese can also be used in salads, sandwiches, and pasta dishes, or served on its own with bread and fruit.

See Also

• List of French cheeses
• List of cow's milk cheeses